If there’s one thing I’ve learnt about food, it’s that it isn’t always perfectly presented – cakes rise awkwardly, tarts bake more on one side, heck even garlic crisps up in an instant! Personally, I like the slight homemade touch it gives; it shows you’ve got your hands in there and you’ve made a whopping big comfort food meal that will leave you satisfied for hours, which is certainly the case with today’s recipe.
Jacket potato – the ultimate quick comfort food that fills you up with carbs and lovely toppings. Since going off regular potatoes, I haven’t had a true jacket in months, but when you want to take an old classic and reinvent it you have to go with your gut – literally. Crispy skin, fluffy insides, and a delicious topping to blend all the flavour together, what more could you want?
Obviously you can make what ever topping you please, but I’ve incorporated some vegan cheese for those who want to enjoy that creamy texture without the dairy (it’s surprisingly good) and a delicious spicy quac with a twist to give you a truly filling meal to dine in delight.
Ingredients (serves 2)
2 Large Sweet Potatoes | Olive Oil | Pink Himalayan Salt
For the Guac 1 Large Avocado | Cucumber | 2 Spring Onions | Mixed Veg – Peppers, Courgette | Quinoa | Chilli Flakes | Cayenne Pepper | Parsley
For the Cheese 3 Tsp Free & Easy Cheese Flavour Sauce Mix | Almond Milk | 2 Small Red Onions | Corriander
1. Pre-heat the oven to 200c, and line a baking tray with foil. Wash and cover the potatoes in oil and salt, rubbing in until it becomes textured, and bake for an hour drizzled in the left over oil.
2. In a bowl, mash together the avocado with the spring onions, cucumber and parsley. Take a frying pan and add in your mixed veg (can be frozen) to some coconut oil and the spices. Cook until soft and then mix in the veg with the guac, leaving the oil in the pan for later.
3. When there is 20 minutes left on the clock, mix up your cheese sauce. Add in the 3 Tsps and just cover with milk, allowing it to thicken and then adding in milk until the right consistency and amount. Fry off the onions in the remaining chilli oil, and then stir into the sauce with some corriander.
4. When the potatoes are nice and soft but crispy on the outside, remove from the oven as carefully as you can! If they fall apart, that’s cool, they’ll be lovely and fluffy for mashing in the toppings. Cut the potatoes in half and fluff up the inside, and then pile on the two toppings onto each potato to mash and mix in. Make sure it piles high and if it falls off, even better! Now serve up and slice up a section so you can get a taste of both.
There’s just something so pleasing about being presented with a plate of comfort food piled high with topping. I’m quite happy to exchange my old love of cheese and beans for a heavy ladle of avocado-quinoa-quac – uh I’m practically salivating over here, it looks so perfect for my carb-feasting needs. Yes it may not look the best, but that adds more to it’s charm and I can gladly inform you that both of these were demolished in less than ten minutes by everyone at lunch!
Homemade food that’s quick, easy, and pleases everyone – that’s the best kind of meal. No rush, no fancy things, just a bit of coating and some quick topping before it all transforms into the perfect meal. Let it all fall apart, let the oils, butter or cheese go everywhere – better for wiping up at the end – and enjoy your meal with satisfaction. Get those forks at the ready, it’s dinner demolition at it’s finest!
Are you a jacket potato fan? Do you meals that look homemade or something a bit more ‘presented’? What is your topping of choice?
Lots of Love,
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